Everyday Food For Everyday People

June past, I ended up with, what seemed like, a million apricots from a tree in the garden. I thought we would never see the end of them. For a minute I considered setting up a stand at my front gate. But that thought passed, thankfully! When I was looking through the freezer earlier today, I found the last bag of apricots. I let them thaw and had planned on just eating them on their own with some yoghurt. Which I did for the most part. The rest went into this deliciously sweet, moist and utterly divine loaf cake.

I will add that the moistness from this recipe came from very ripe apricots that were frozen and then defrosted. If you are using dried apricots I would suggest adding a few tablespoons of fresh orange juice to add extra moistness.

In a large mixing bowl mix butter and sugar on high speed for a few minutes until pale and fluffy. Add in eggs one at a time mixing well after each addition. Scraping down the sides of the bowl occasionally.

Whisk vanilla into milk and set aside.

Add flour and milk to the batter in 3 batches, starting and ending with flour. Stir in the cranberries and apricots. Pour batter into your prepared baking tin. Bake for 35-40 minutes or until a toothpick inserted in the centre comes out with just a few crumbs. Remove from oven and cool on a wire rack.

While the cake is cooling, make the glaze. Mix together the powered sugar and milk and whisk well. Drizzle over cooled cake. Can be stored up to 3 days in an airtight container